I did it. I made Cool Ranch Doritos wings. Darn right I marked this day on my calendar. Because it was a glorious day. I used the same font size that I use to mark our yearly wedding anniversary and my wife’s birthday. Why? It’s a day of wing greatness. Crunchy. A touch of Cool Ranch seasoning. These double-cooked wings came out fantastic. And different. You can’t ignore the ‘wow’ factor when these goodies come out of the fryer! And you’ll definitely say ‘wow’ when you take that first bite!
Double-Cooked Greatness
Unlike normal breaded wings, these Cool Ranch Doritos wings are double-cooked. First they are cooked ‘naked’. No batter. Doesn’t matter how they are cooked as long as they are done. Oven. Air fryer. Grill. Whatever. However. Doesn’t matter. Then you batter them in Dorito greatness and deep-fry them just long enough to warm up the wings and get the coating nice and golden brown delicious. You don’t want to over-deep-fry them, though. You don’t want the wonderful chip coating to burn. Or get dark brown. Golden brown and delicious (GBD) is what you’re after here. So keep an eye on them as they bask in the oil. You can always cook them longer. You can’t un-cook them!
Choose Your Dorito
I went with Cool Ranch Doritos because they are tied for being my favorite. Tied with taco. And nacho. You can use any Dorito flavor you want. Or do some of each. Make a Dorito-coated wing flight! Score!
Blender Time
When it’s time to make your Doritos coating, you’re aiming for a nice texture to the chips. Not a fine powder. We aren’t making cornstarch here. More like a breadcrumb texture is what you’re after. So don’t over-do it. Like with cooking the wings, you can always pulse them a few more times in the blender, but you can’t un-pulse them!
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Also try Grippo’s-crusted wings!
Cool Ranch Doritos Wings
Equipment
Ingredients
- 2-3 pounds chicken wings flats and drumettes separated, tips saved to make stock
- 9.25 ounce Cool Ranch Doritos
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 4 large eggs
- vegetable oil for frying
Instructions
- Cook the wings the day ahead. You don't want to cook them naked, or just lightly seasoned. I recommend grilling, smoking, deep-frying, baking or air-frying. Do not use any batter or coating. You can season them but don't over-do it as you don't want to drown out the Ranch Doritos coating. When the wings are done, place in an air-tight container and refrigerate overnight.
- Heat 2-3" of oil to 350 F in a deep fryer or Dutch oven. While the oil is heating set the wings out at room temperature.
- Working in batches, place the chips into a blender and process until they have a breadcrumb-like consistency.
- In a large bowl, combine the processed chips, flour, salt, pepper and garlic powder.
- In a small bowl or pie plate, whisk together the eggs.
- Working in batches as needed, dip the wings in the eggs. Shake off any excess.
- Dip wings in breading and coat evenly. Shake off any excess.
- Again dip the wings in the eggs. Shake off any excess.
- One more time into the breading. Shake off any excess.
- Deep-fry the wings for 3 minutes. You're just getting the coating nice and crunchy and golden brown and heating the wings.
- Transfer to a paper towel-lined plate to drain.
- Serve hot.
Notes
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
- MIld Sauces
- Made for wings and more
